Place chicken breasts on a large cutting board. Using a sharp knife, cut a pocket starting at the thickest point of each chicken breast, cutting about 3/4 of the way through.

Spoon about 3-4 Tbsp. of spinach artichoke dip into pocket of each chicken breast, packing it in as much as possible. Season both sides of the chicken with salt, pepper, onion powder, and garlic powder.

Cover a baking sheet with olive oil. Place the stuffed chicken breasts on the oiled sheets for baking. Cook at 350 degrees for 45 minutes, or until chicken is no longer pink and reaches a temperature of 165 degrees on the inside.

Sprinkle with parsley, if using, and serve with lemon wedges

Interested in learning more about nutrition and health? Call the Wellness Center at 255-4444 and schedule an appointment one of our dietitians, Alyssa Shrader, Merri Metcalfe or Yuka Sanui.